I don't generally like the lactic coagulated cheeses that I've made. They are usually just one-note sour, without much depth or complexity. And I'm not sure how much I like B. linens cheeses, not because I dislike the stink (I kind of like it, go figger) , just because they're also IME pretty one-note. So an Epoisse combines both lactic boringness and stinky feet.
But wait, there's more! . . .
(https://tiabr.com/wp-content/uploads/2020/02/DSCN8468.jpg)
(https://tiabr.com/wp-content/uploads/2020/02/DSCN8470.jpg)
They got either a brine or brandy wash every other day.
(https://tiabr.com/wp-content/uploads/2020/02/DSCN0233-scaled.jpg)
After two months, despite the peau de crapaud, (toad skin), they are kind of pretty in their ugliness.
(https://tiabr.com/wp-content/uploads/2020/02/DSCN0806.jpg)
(https://tiabr.com/wp-content/uploads/2020/02/DSCN1273.jpg)
What's surprising is how different the taste is, depending on where you take the paste from the cheese. Some parts are extremely lactic, sour and unpleasant; others are very neutral and kind of boring; others are kind of complex and delicious.
(https://tiabr.com/wp-content/uploads/2020/02/DSCN1276.jpg)
The rest will go in the fridge, and hopefully they will come to some sort of detente.
I can't call this a grand success, maybe a successful experiment!
-Lance
Wow! Aggressive cheese making! I tip my hat to you, Lance.
Very impressive efforts exploring the different styles. Have a cheese.
-Boofer-
Thanks Boofer. I'm greatly enjoying my cheesemaking journey! So much to learn from this board.
L
So, six weeks in the fridge. The recipe (from Ms. Karlin's book) recommends that after six weeks or so of aging, they should be eaten within two weeks. It has now been a total of four months. They have developed a nice coating of geo:
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2394.jpg)
The paste has firmed up nicely. It looks like a bit of blue got into the top, which I cut off along with the rind.
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2395.jpg)
But, you ask, how did it taste?
Actually pretty darn good. The inconsistencies in the paste have evened out, and it has a nice, tangy flavor, with some depth, and I didn't taste any blue. I definitely broke the rules on this one, but with a happy result.
(https://tiabr.com/wp-content/uploads/2020/04/DSCN2396.jpg)
-L
That does look good.
Definitely worth a cheese.